Anaconda Pizzeria
Strong
Wheat flour for artisan pizza with longer fermentation. Enriched with iron and folic acid. It contains 12.2% protein.
Contains: wheat 1, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 34 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat flour for artisan pizza with longer fermentation. Enriched with iron and folic acid. It contains 12.2% protein.
Bakes with this flour
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